VEGGIES

Check out all my recipes below!

Whoever said vegetables had to be "yucky?" The only reason they are at the bottom of the list is because they start with the letter "V" instead of "D" for dessert or "C" for casserole. These recipes will prove there is nothing more delicious -- or better for you -- than a dish made with vegetables -- fresh, frozen or canned! Try one of the recipes below. You, your family and friends will rave about them.

Recipes listed below on this page:


Baked Candied Tomatoes

Apple Butternut Squash Casserole

Curried Baked Cauliflower

Baked Corn

Grated Potato Casserole

Russian Mushroom Pie

Broccoli Puffs

Stuffed Baked Squash

Glazed Cranberry Carrots

Creamy Vegetable Casserole

Southern Vegetable Sauté

Vegetable Kugel

Hash Browns Casserole

Stuffed Squash

Fresh Tmoato Pie

Carrots Supreme

Creamed Onions

Vegetable Recipes
BAKED CANDIED TOMATOES
6 c. canned tomatoes
3 c. white sugar (yes, that is the correct amount!)
8 slices white bread
1/2 c. butter

Heat oven to 325. Mix the tomatoes and sugar together and pour into 1 ? quart casserole dish. Butter bread (I butter both sides); cut in small squares and cover the tomatoes with the bread. Press some of the bread into the tomatoes. Bake 1 1/2 - 2 hours or until thickened, pressing bread down often.
Serves 6

APPLE BUTTERNUT SQUASH CASSEROLE
2 lbs. fresh butternut squash, peeled and cubed
2- 20 oz. cans apple pie filling
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1 Tbls. butter or margarine

Mix all ingredients (except butter) together and put in greased casserole dish. Dot with butter. Cover with foil and bake at 350 for 50-60 minutes or until squash is tender.
Serves 8 - 10

CURRIED BAKED CAULIFLOWER
1 large head cauliflower, cut into bite-size pieces
1 can cream of chicken soup
1 c. cheddar cheese, grated
1/3 c. mayonnaise
1 tsp. curry powder
1/4 c. bread crumbs
2 tbls. margarine, melted

Cook cauliflower in 1-inch boiling water until tender crisp; drain well. Mix together soup, cheese, mayonnaise and curry powder; add drained cauliflower and mix well. Pour in greased 2 quart casserole. Mix bread crumbs and melted margarine; sprinkle on top. Bake at 350 for 30 minutes or until casserole is hot and bubbly. M
akes 8 - 10 servings.

BAKED CORN
2 heaping Tbls. flour
2 heaping Tbls. baking powder
1 tsp. salt
2 Tbls. sugar
3 eggs, beaten together with ? cup milk
2 cans creamed corn

Mix all ingredients together and put in greased baking dish. Dot with butter. Bake 350 for about 45 minutes, or until set. Corn will be firm in center (not runny) when done. Serves 6.

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GRATED POTATO CASSEROLE
1/2 c. milk
3 eggs
1/2 tsp. salt
pepper to taste
1 c. cubed cheese
2 tbls. butter or margarine
1/2 small onion, cut in pieces (optional)
3 medium potatoes, cubed (about 3 cups)

Put all ingredients in blender container in order given above. Blend on high speed just until all potatoes are grated. Do not over-blend! Pour into greased baking dish. Bake at 375 for 35-40 minutes or until set.
Serves 6.

RUSSIAN MUSHROOM PIE
3 Tbls. butter
1 lb. fresh mushrooms, sliced
2 tsp. flour
1/2 c. Parmesan cheese
1 egg, well beaten
1 c. sour cream

Cook mushrooms in butter about 8 minutes. Sprinkle in flour and then add Parmesan cheese; cook 1 minute. Beat egg and sour cream together and set aside. Pour mushroom mixture into an 8" butter pie plate; top with sour cream mixture. Bake 20 minutes at 350 degrees.
Serves 6 - 8.

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BROCCOLI PUFF
1 large bag frozen, chopped broccoli
3 eggs
4 Tbls. flour
16 oz. cottage cheese
2 c. sharp cheese, grated
4 Tbls. melted butter or margarine

Mix all ingredients except broccoli in mixer until well mixed. Stir in broccoli. Pour into greased casserole dish and bake at 350 for 1 hour, or until set.
Serves 6.

STUFFED BAKED SQUASH
Butternut squash, cut in half and seeds removed
1/2 lb. sausage (I prefer Italian sweet sausage)
1/2 c. canned mushrooms
1/2 c. sour cream

Wrap halved squash in saran wrap and microwave 10-12 minutes or until soft. OR place cut-side down on baking sheet and bake until soft. (This is much easier if you are making more than just 2 servings). Cool slightly.

Cook sausage until done, but not brown; add mushrooms. Add sour cream to meat and mix well. Spoon meat mixture into squash and heat in oven until warmed through.
Serves 2.

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GLAZED CRANBERRY CARROTS
2 lbs. fresh baby carrots
1/2 c. jellied cranberry sauce
1/4 c. butter or margarine
1/4 c. brown sugar
1/2 tsp. salt

Put carrots in 1-inch of water and bring to boil. Reduce heat; cover and simmer for about 10 minutes or until tender crisp. Drain and set aside. In same pan, combine the rest of the ingredients. Cook and stir until cranberry sauce is melted and mixture is smooth. Add carrots; stir to coat. Heat through.
Serves 6.

CREAMY VEGETABLE CASSEROLE
1 package (16 oz.) frozen broccoli, carrots and cauliflower
1 can cream of mushroom soup
1 carton (8 oz.) garden vegetable cream cheese
1/2 to 1 cup seasoned croutons

Cook vegetables until tender crisp; drain and place in large bowl. Mix together soup and cream cheese; stir into vegetables and mix well. Pour into 1.5 quart baking dish. Sprinkle with croutons. Bake, uncovered at 375 for 25 minutes or until hot and bubbly.
Serves 6.

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SOUTHERN VEGETABLE SAUTE

6 slices bacon, cut into 1/2-inch pieces
2 tbls. butter
1 c. chopped carrots
1 c. chopped celery
2 tsp. salt
1/4 tsp. pepper
2 cloves garlic, minced
4 c. chopped collard greens, rinsed (about 1/2 lb.)
2-15 oz. cans black eyed peas

In large saucepan, cook the bacon until browned; drain and pour off all but 1 tablespoon fat. Add 1 tablespoon butter to pan and melt. Add the celery and carrots, 1 tsp. salt and pepper and cook until vegetables are just tender–about 10 minutes; set aside. Place 1 tablespoon butter and garlic in another large pan. Once garlic is cooked through, add the chopped collard greens and cook them until they are just tender–about 5 minutes. Stir in the peas, bacon and vegetables and warm through. Season with remaining salt and serve immediately.

Makes about 8 servings.

VEGETABLE KUGEL
(Different, but delicious!)

1 c. grated apple
1 c. grated sweet potato
1 c. grated carrot
1 c. matzoh meal
1/2 c. light to virgin olive oil (your preference)}
1 tsp. salt
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. nutmeg
1/4 cup sugar

Put all grated vegetables and apple in large bowl; add the oil and mix together. In separate bowl, mix all the dry ingredients together; add to grated vegetables and mix well. Lightly grease a square baking dish and put in mixture. Cover with foil and bake for 45 minutes at 325. Remove foil, increase heat to 350 and bake an additional 15 minutes. Slice (like lasagna) and serve hot.

HASH BROWNS CASSEROLE
1- 2 lb. bag frozen hash browns, thawed
1 stick butter or margarine, melted
1/2 c. onion, (optional)
2 c. shredded sharp cheese
1 can cream of chicken soup
1 pt. sour cream
salt and pepper
1 c. crushed corn flakes

Place potatoes in large dish. Pour all but 2 tablespoons butter (reserve that for topping), over potatoes. Add salt and pepper to taste. Mix together cheese, soup and sour cream and pour into potatoes; mix well. Put in large casserole. Mix crushed corn flakes and remaining 2 tablespoons butter together and sprinkle over top of potatoes. Bake at 375 for 1 hour and 15 minutes.

STUFFED SQUASH
(Serve with a salad and crusty bread)

1 butternut squash
1/2 lb. Italian sweet sausage
1/4 c. chopped onion, optional
1/2 c. canned mushrooms
1/2 c. sour cream

Cut butternut squash in half the long way and scoop out seeds. Wrap each half in plastic wrap and microwave on high for 10-12 minutes until done–one at a time. Or, lay them cut side down in baking pan and bake about 45 minutes or until done. Meanwhile, cook sausage in skillet until just done. Add mushrooms and sour cream, stirring until well mixed; heat through. Unwrap cooked squash and place on baking dish. Fill center cavity with sausage mixture. Put in 350 oven to heat through if they are not hot enough.

FRESH TOMATO PIE
9-10 inch pie shell
5 c. sliced firm ripe tomatoes
2 tsp. salt
1/4 tsp. pepper
1 tbls. sugar
1 tbls. flour
1/4 tsp. garlic powder
3/4 c. mayonnaise
1/2 c. grated sharp cheese

Heat oven to 450. Brush pie shell with milk and bake for 5 minutes. Remove crust from oven; lower oven temperature to 350. Fill pie shell with the tomato slices. In a small bowl, mix together salt, pepper, sugar, flour and garlic powder. Stir in mayo and grated cheese. Spread this mixture over tomatoes, working it through tomatoes, gently with a fork. Bake pie for about 40 minutes at 350. Remove from oven. Cut into wedges to serve.

CARROTS SUPREME
Incredible! No other word!)

2 lbs. baby carrots
1 stick butter or margarine
1 lb. velvetta cheese
3/4 c. brown sugar
frosted flakes

Grease 9 x 13 baking dish. Put brown sugar in bottom of dish. Melt cheese and butter. Cook carrots until barely done (don’t let them get soft); drain. Put carrots on brown sugar; pour cheese over carrots. Put frosted flakes over carrots, crushing them in your hand as you sprinkle them. Cover carrots completely. Bake at 350 for 20 minutes.

CREAMED ONIONS
(A holiday tradition at our house)

4 lbs. small white onions, peeled
1/2 c. margarine or butter
1/3 c. flour
3/4 tsp. salt
1 1/2 c. half and half
1 c. shredded cheese
paprika

Cook onions in 1 inch boiling water, covered, 10-15 minutes until onions are fork tender; drain, reserving _ cup cooking liquid. In same pan, melt butter; stir in flour and salt until blended. Gradually stir in reserved onion liquid, half and half and cheese. Cook, stirring constantly, until mixture is thickened and smooth. Return onions to pan and heat through. To serve, sprinkle with paprika. Makes 12 accompaniment servings.


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